I found this recipe in a book called Complete Mince Cookbook by Bridget Jones. The original recipe contains kidney beans so here’s my modified paleo version. You can cook up a large pot of this and freeze it. We usually keep some in the freezer for weekdays when we don’t have much time or are too lazy to cook anything. It’s very awesome served with baked sweet potato or sweet potato chips.
What you need:
500g beef mince
250g chopped tomatoes in tomato juice
2 tbsp ground coriander
1 tbsp ground cumin
1 fresh red chilli, finely chopped
1 tsp cayenne pepper
Home made meat (or vegetable) stock cube, or 2 sticks of celery finely chopped and 2 tbsp of mixed dried herbs
1 large or 2 small onions, finely chopped
2 garlic cloves, crushed
Handful of fresh coriander, chopped
2 tbsp Olive Oil
Salt and freshly ground black pepper
How to cook it:
Fry the onions (and celery if not using the stock cube) in the oil until soft.
Add the fresh chilli, garlic, cumin, coriander and cayenne pepper and cook for about a minute.
Add the mince and cook until it is lightly browned all over.
If you are using the stock cube, add it to the pan, otherwise add the dried herbs.
Add the chopped tomatoes.
Add the salt and pepper.
Add some water and bring to the boil, then turn down the heat, cover the pan and simmer for about 45 minutes.
Add the coriander at the end of cooking and stir into the Chilli.
Served below with baked sweet potato – the potato was a really awesome orange colour and very tasty!